1 angel cake
1 qt. fresh strawberries
2 boxes vanilla instant pudding
1/2 to 3/4 c. rum

Clean the strawberries and cut in half. Make the instant pudding according to the directions on package. In a large bowl, break up 3/4 of the angel cake in bite size pieces. Pour rum over top of the broken pieces. Pour some of the pudding over the top before it has a chance to thicken. Place some strawberries over that. Repeat layers one more time, using the remaining angel cake. Cover bowl and refrigerate several hours. Serve in individual serving dishes. Dollop the top with Cool Whip, if desired.